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Penne with Roasted Tomato Chutney

  • 3/4 cup ricotta cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 oz. can tomato sauce
  • 12 oz. Roasted Tomato Chutney
  • 1/2 cup freshly grated parmesan cheese
  • 1 lb. penne pasta

In a small bowl, mix ricotta cheese with the oil, garlic, salt and pepper. Cover and set aside at room temperature, for up to 4 hours.

Fill a large pot with water; cover and bring to a boil, add penne pasta. Cook until al dente.

Combine Roasted Tomato Chutney with the tomato sauce and simmer until heated through. Drain the pasta, add the chutney/tomato sauce mixture; toss to coat the pasta well. Top with ricotta mixture and toss lightly.

Serve immediately in warmed bowls and sprinkle with freshly grated parmesan cheese.

Serves 4

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